Mushroom Omelette with Creamy White Wine Sauce

You can have a plain mushroom omelette, or you can have a paradise-in-your-mouth, oozing with creamy, cheesy, white wine mushroom sauce as you cut into it, topped with even more delicious mushroom sauce, the tastiest ever mushroom omelette. Which one would you pick? Never mind, that was just a rhetorical question. This omelette reminds me of those breakfasts that you may find at a local mom-and-pop diner, so homey, so comforting and so full of deliciousness. Or the one that your mom or grandma lovingly made for you. It makes you forget about your troubles, bad weather outside your window and transports you to a happy place.

I used a lot of herbs in this recipe, dill and green onions to be specific. Dill, green onions and cilantro are my top three favorite herbs. Herbs add a lot of flavor and color. If you don’t like fresh herbs as much as I do, you can reduce the amounts, substitute and or even eliminate them. That’s totally fine in this recipe, as the real star here is the wine and cream mushroom sauce. I recently saw some really delicious dishes that use white wine and cream sauce, like these pork chops and mushrooms in white wine sauce, and I thought that a mushroom omelette would taste terrific with a sauce like that.

Yes, this omelette would not be the same without the sauce. And let me tell you, this mushroom sauce is so good, and so simple to make that I use it with many other dishes. It’s creamy, with a nice tang from white wine, savory, with a touch of sweetness from caramelized onions and bursting with earthy caramelized mushroom flavor. This is what umami tastes like. A simple cheese and caramelized onions and mushrooms would work too in this recipe but I wanted something really special and memorable, and what’s better than mushrooms paired with white wine and cream? It’s winning combination what worked very well in this recipe.

For the mushroom omelette

For garnish

Fresh chopped dill(or other herbs)

Fresh thinly sliced green onion

Thinly sliced chili pepper(optional)

Instructions

To prepare the mushroom sauce, heat butter in a large skillet over high heat. Once the butter begins to sizzle, add the onions and saute for about 1 minute, then add the mushrooms and continue cooking until both are caramelized and reached deep golden brown color, about 2-3 minutes.

Carefully pour in the wine, followed the heavy cream. Deglaze the pan by scraping brown bits from the bottom and the sides of the pan. Add a pinch of fresh dill or other herbs that you like. Bring to a gentle boil and cook until the sauce has thickened. Season with salt and pepper to taste. Remove the pan from heat and set aside.

In a small bowl, beat three eggs with a fork or a whisk until just combined. The eggs should not be frothy. Mix in a little bit of fresh dill.

Heat butter in a non-stick pan over medium-high heat. Once the butter is sizzling, spread mushroom slices around the pan. Let them cook for about 20 seconds, then pour the beaten eggs evenly around the pan. Season with a pinch of salt and pepper.

Let the eggs cook for 10 seconds, then left one side of the egg cake and tilt the pan down toward the lifted side to let the uncooked egg run down and fill the gap. Repeat with the other sides, or until there is no runny egg on top and even doneness is achieved.

Spread shredded cheese along the center of the egg omelette. Top with 2/3 of the mushroom sauce, reserving 1/3 of the sauce for garnish. Quickly fold and transfer to a serving platter.

Top the omelette with the remaining 1/3 of the mushroom sauce, the sprinkle some freshly chopped herbs, like dill and green onions.